Modelling of beef surface temperatures during steam decontamination

Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken

“…Accurate measurement of surface temperatures using thermocouples is difficult as the values recorded are often not the actual surface temperatures, due to difficulties in positioning of thermocouples. A thermocouple placed just below the meat surface measures lower values than the actual surface temperature (Hoke, Houška, Kýhos, Landfeld., & Pipek, 2003).…”

“…Hoke et al (2003) predicted that beef surfaces heated with steam reached about 70°C after about 25 s of heating, while James, Göksoy, et al (2000) and James, Thornton, et al (2000) calculated the surface temperature of chicken to be 95.6°C after 10 s. These differences are a reflection of the heating conditions, substrates and measurements used from which the data for these models were derived.…”

Microbial decontamination of beef carcasses by combination of steaming and lactic acid spray

“…The times of exposure must be short, on the order of 0.1 s. A VSV process was developed (originally intended for chicken), that exposes meat to vacuum, then steam, then vacuum again; using this the reduction of different pathogen by log 1.0-2.0 was achieved. Hoke, Houška, Kýhos, Landfeld, and Pipek (2003) published paper dealing with the surface heat transfer coefficient as a function of time during vacuum-steamingvacuum cooling of beef meat placed in the cook/chill vacuum equipment. The paper also contains the procedure how to predict the real value of meat surface temperature by numerical modelling (application of Food Product Modeller software, MIRINZ New Zealand).…”

A Systematic Review of Beef Meat Quantitative Microbial Risk Assessment Models

“…Papers screened using the PRISMA method enabled the collection of a total of 67 papers (Figure 1). Within this selection, 33 papers concerned beef meat QMRA and 34 were on specific aspects that can be of interest in beef QMRA models development [49], predictive microbiology models , the estimation of the prevalence of pathogens at different steps [74,75], microbial tracking [76], and heat and mass transfer models [77][78][79][80][81][82].…”